Loaded Baked Potato Salad takes everything you love about a fully loaded baked potato and turns it into a chilled, crowd-pleasing salad that belongs at every picnic and barbecue. Tender potatoes are tossed with tangy sour cream, creamy Greek yogurt, sharp cheddar cheese, crispy bacon, and fresh green onions for a dish that is rich, satisfying, and impossible to ignore.
This Loaded Baked Potato Salad is bold without being heavy. By skipping mayonnaise and leaning on sour cream and yogurt, the dressing stays creamy but balanced, letting the flavors of the potatoes and toppings shine. It is hearty enough to stand on its own, yet it pairs perfectly with grilled meats, sandwiches, and summer favorites.
Best of all, it is easy to make ahead. A little time in the fridge allows the flavors to come together, making this salad even better when you are ready to serve.
I first made this salad for a backyard get-together when I wanted something familiar but more exciting than traditional potato salad. I remembered how much everyone loved loaded baked potatoes at dinner, so I leaned into those flavors and chilled them into a salad. The bowl emptied faster than anything else on the table. Since then, this recipe has become my go-to whenever I need a dependable side that feels indulgent but still fresh.
Ingredients
Equipment
Method
- Boil potatoes in salted water until fork-tender. Drain and cool slightly.
- Cut potatoes into bite-sized pieces and place in a large bowl.
- Whisk sour cream, Greek yogurt, salt, and pepper until smooth.
- Gently fold dressing into potatoes.
- Add cheddar, bacon, and green onions. Stir gently to combine.
- Chill at least 30 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why Loaded Baked Potato Salad Always Wins
All the Comfort of a Baked Potato
Loaded Baked Potato Salad works because it taps into flavors everyone already loves. Cheddar adds sharpness, bacon brings smoky crunch, and green onions cut through the richness with a fresh bite.
The potatoes act as the perfect base, soaking up the creamy dressing while staying tender and satisfying. Every forkful delivers that familiar baked potato flavor in a cool, scoopable form.
Creamy Without Mayonnaise
Instead of mayo, this recipe uses sour cream and Greek yogurt. This combination creates a tangy, creamy dressing that feels lighter while still delivering richness.
Because of this balance, Loaded Baked Potato Salad never feels greasy or overwhelming, even on hot days.
Ingredients That Make It Shine
Choosing the Right Potatoes
Yukon gold or red potatoes work best because they hold their shape after cooking and have a naturally creamy texture. Leaving the skins on adds flavor and texture, while also saving prep time.
Cooking the potatoes just until fork-tender keeps them from turning mushy when mixed with the dressing.
The Loaded Toppings
Cheddar cheese, bacon, and green onions are classic for a reason. Each one adds something essential. The cheese melts slightly into the warm potatoes, the bacon adds crunch and saltiness, and the green onions keep everything bright.
You can adjust amounts to taste, but generous toppings are what make this salad unforgettable.
How to Make Loaded Baked Potato Salad
Cooking and Cooling the Potatoes
Start by boiling the potatoes in salted water until tender. Drain them well and allow them to cool slightly before cutting into bite-sized pieces.
Cooling the potatoes before mixing helps them keep their shape and prevents the dressing from becoming too loose.
Mixing the Creamy Dressing
In a large bowl, whisk together sour cream, Greek yogurt, salt, and pepper until smooth. This creates a tangy base that coats the potatoes evenly.
Fold in the potatoes gently, followed by cheddar, bacon, and green onions. Stir just enough to combine without breaking the potatoes apart.
Chilling, Serving, and Storage
Letting the Flavors Develop
Chilling is key. Loaded Baked Potato Salad improves after at least 30 minutes in the refrigerator. This time allows the flavors to meld and the dressing to thicken slightly.
If you have time, making it a day ahead produces the best flavor.
Serving and Leftovers
Serve the salad cold or slightly chilled. A sprinkle of extra bacon or green onions on top adds a nice finishing touch.
Leftovers keep well in the refrigerator for up to three days. Stir gently before serving to refresh the texture.
Frequently Asked Questions
Can I add mayonnaise if I prefer it?
Yes. Replace part of the yogurt with mayo if desired.
Is this salad good warm?
It is best served chilled, but slightly warm potatoes work during mixing.
Can I make it vegetarian?
Yes. Skip the bacon or replace it with a smoky alternative.
What cheese works best?
Sharp cheddar gives the strongest flavor, but mild cheddar also works.
Can I double the recipe?
Absolutely. It scales well for large gatherings.
Conclusion
Loaded Baked Potato Salad brings comfort food flavor to the picnic table in the best possible way. Creamy, cheesy, smoky, and satisfying, it feels familiar yet exciting enough to stand out among classic sides. Easy to prepare, perfect for making ahead, and guaranteed to please a crowd, this salad earns its place at every summer gathering.
Once you make it, Loaded Baked Potato Salad will quickly become one of your most requested recipes.
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